Indian Naan II

This rendition of Indian naan bread calls for yogurt and kalonji, an exotic spice you may have to search for in specialty shops.

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2/3 cup warm water (110 degrees F/45 degrees C)

1 teaspoon active dry yeast

1 teaspoon white sugar

2 cups all-purpose flour

1 teaspoon salt

1/4 cup ghee

2 tablespoons plain yogurt

2 teaspoons kalonji (onion seed)

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.

Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under the broiler for about 2 minutes on each side or until puffed and just browned.

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